Crushed Pea, Cottage Cheese & Poached Egg Tartine With Mint, Chili & Lemon

This delicious tartine combines the freshness of crushed peas, the creaminess of cottage cheese, and perfectly poached eggs, all enhanced with mint, chili, and a touch of lemon. Ideal for breakfast, brunch, or a light lunch.

By @cheftomwalton

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 2 liters water
• 1 pinch salt
• 1 bowl ice water
• 2.5 cups frozen peas
• 1 zest lemon zest
• 1 pinch dried chili flakes
• 1 handful dill
• 1 handful mint
• 1 pinch salt
• 1 pinch pepper
• 1 cup cottage cheese
• 1.5 liters water
• 1 pinch salt
• 1 tbsp white vinegar
• 4 eggs free range eggs
• 4 slices sourdough slices
• 2 tbsp olive oil
• 1 tbsp extra virgin olive oil
• 1 pinch chili flakes
• 1 handful dill
• 1 handful mint leaves
• 4 pieces lemon wedges

Instructions

1. Fill a large saucepan with water and add a pinch of salt. Bring it to a boil.
2. Prepare a large bowl filled with ice water to shock the peas and stop the cooking process.
3. Add the frozen peas to the boiling water and cook for 40 seconds.
4. Immediately drain the peas and transfer them to the ice water. Stir gently for 1 minute, then drain well.
5. In a food processor, combine the drained peas, lemon zest, chili flakes, roughly chopped dill, and mint. Season with salt and pepper.
6. Blend the mixture for approximately 30 seconds until the peas are lightly crushed.
7. Transfer the crushed peas to a bowl and gently fold in 1 cup of cottage cheese. Adjust seasoning if necessary.
8. In another medium saucepan, bring water to a boil, then add a pinch of salt and the white vinegar.
9. Reduce the water to a heavy simmer. Crack each egg into a separate small bowl.
10. Create a whirlpool in the simmering water using a spoon and gently add two eggs into the center.
11. Simmer the eggs for 2-3 minutes until the whites are set but the yolks are still soft.
12. Remove the poached eggs with a slotted spoon and place on a paper towel-lined plate. Repeat with the remaining eggs.
13. Drizzle the sourdough slices with olive oil and grill or toast to your desired crispness.
14. To serve, spread the pea and cottage cheese mixture generously over each toasted slice.
15. Top each tartine with a poached egg. Garnish with extra chili flakes, dill, mint leaves, and serve with lemon wedges.